Di's Stuffed Green Peppers

Name: Di's Stuffed Green Peppers
Total time: 70
Yield: 6
Ingredients: 6 green bell peppers, tops and seeds removed (reserve tops); salt to taste; 1 pound ground beef; 0.5 cup chopped onion; 1 clove garlic, minced; 1 (16 ounce) can tomatoes, chopped and liquid reserved; 0.5 cup long-grain white rice; 0.5 cup water; 1 teaspoon Worcestershire sauce; 1 teaspoon salt; 1 dash hot pepper sauce (such as Tabasco®); 1 pinch ground black pepper; 1 cup shredded mozzarella cheese; 1 (8 ounce) can tomato sauce

Recipe by Dianne Miko from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

6 servings

•

6 green bell peppers, tops and seeds removed (reserve tops)
•

salt to taste
•

1 pound ground beef
•

0.5 cup chopped onion
•

1 clove garlic, minced
•

1 (16 ounce) can tomatoes, chopped and liquid reserved
•

0.5 cup long-grain white rice

•

0.5 cup water
•

1 teaspoon Worcestershire sauce
•

1 teaspoon salt
•

1 dash hot pepper sauce (such as Tabasco®)
•

1 pinch ground black pepper
•

1 cup shredded mozzarella cheese
•

1 (8 ounce) can tomato sauce

Instructions

Chop reserved green bell pepper tops. Measure out 1/4 cup and set aside.
Bring a pot of water to a boil; cook whole green bell peppers in boiling water until slightly tender, about 5 minutes. Drain and lightly season inside of bell peppers with salt. Set aside.
Heat a large skillet over medium-high heat. Cook and stir beef, onion, reserved 1/4 cup chopped green bell pepper, and garlic in the hot skillet until ground beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
Preheat the oven to 350 degrees F (175 degrees C).
Stir canned tomatoes and liquid, rice, water, Worcestershire sauce, 1 teaspoon salt, hot sauce, and black pepper into ground beef mixture; bring to a boil. Reduce heat, cover the skillet with a lid, and simmer until rice is tender, 15 to 18 minutes.
Stir 3/4 of the mozzarella cheese and 3/4 of the tomato sauce into ground beef-rice mixture. Stuff bell peppers with ground beef-rice mixture; top each with remaining mozzarella cheese and tomato sauce. Arrange peppers in a baking dish. Cover the dish with aluminum foil.
Bake in the preheated oven until cooked through and cheese is melted, 30 to 35 minutes.